Firstly, in a heavy-bottomed pan take 1½ cup jaggery, ¾ cup water and mix well.

Once the jaggery melts, boil on medium flame.

Check the consistency by dropping syrup into a bowl of water; it should form a hard ball and make a crystalline sound. Else boil for another minute and check.

Also, add ½ tsp cardamom powder and 1 tsp ghee, then mix well.

Pour the jaggery syrup over 4½ cup murmura and mix gently.

Mix until the mixture is well combined and the jaggery syrup is coated well.

Grease your hand with ghee and prepare ladoos when the mixture is still warm.

Finally, enjoy Murmura Ladoo / Pori Urundai Recipe for a month when stored in an airtight container.